Luxurious Beef Wellington

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Ingredients

• 1.5 pounds (650 grams) center-cut tenderloin
• 1 pound (468 grams) mushrooms
• 2 finely chopped shallots
• 3 finely chopped cloves of garlic
• 2 tablespoons (30 milliliters) olive oil
• 3 tablespoons (44 milliliters) whiskey
• 2 fresh sprigs of thyme
• Salt and pepper
• Dijon mustard
• 3.5 tablespoons (51 grams) all-purpose flour
• 140 milliliters whole milk
• 1 egg
• Butter
• 6-7 slices of prosciutto
• Puff pastry
• 2 egg yolks
• Flaky salt

Instructions

1. Prepare the tenderloin: Season and sear the beef in a hot pan, then brush with Dijon mustard and let it cool to room temperature.
2. Make the duck cell: Cook mushrooms, shallots, garlic, whiskey, and thyme until reduced, then let it cool.
3. Create crepes: Whisk flour, milk, egg, and salt, cook in a pan to make crepes.
4. Assemble the Wellington: Layer prosciutto on crepes, spread duck cell, place beef, roll, wrap in plastic, chill.
5. Wrap in puff pastry: Roll out pastry, brush with egg wash, wrap beef, seal edges, brush with egg wash.
6. Optional lattice pattern: Create lattice with excess pastry, drape over Wellington, seal, brush with egg wash, sprinkle with flaky salt.
7. Bake: Preheat oven, bake Wellington until golden brown.
8. Make sauce (optional): Reduce chicken stock, add butter for a pan sauce.
9. Serve: Slice Wellington, serve with sauce, mashed potatoes, and vegetables. Enjoy!

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